Cheescake pots

Low-fat Raspberry Ripple Cheesecake Pots

These no-cook individual cheesecakes are easy to put together – and so delicious!

, 24 June 2020

(1 vote)

Low-fat Raspberry Ripple Cheesecake Pots
  • Cook: 20 Mins
    plus chilling

  • Serves: 6

  • Price: 87p per serving

Nutritional Info
Each 130g serving contains
  • Energy

    908KJ

    217KCAL

    11%
  • Fat

    3.5g

    low

    5%
  • Saturates

    1.0g

    low

    5%
  • Sugars

    28.6g

    high

    32%
  • Salt

    0.51g

    med

    9%
of your reference intake.
Typical energy values per 100g: 699kJ/167kcal.
Ingredients
  • 85g light digestive biscuits
  • 200g Carnation Light Condensed Milk
  • Juice 1 lemon
  • 150g tub fat-free Greek yogurt
  • 150g extra-light soft cheese
  • 150g fresh raspberries
  • 3tbsp raspberry jam
Method
  • Crumble the biscuits roughly in your fingers – the crumbs should be fairly chunky. Divide between 6 glass tumblers.

  • Put the condensed milk into a bowl and add the lemon juice. Beat together until the mixture thickens.

  • Whisk together the soft cheese and yogurt in a small bowl until smooth, then fold into the condensed milk mixture.

  • Mash the berries with the jam in a small bowl. Gently ripple through the creamy mixture, then spoon over the biscuits.

  • Chill for at least 30 mins, then dig in! (Best enjoyed within 1 hr.)